Endive with parma ham, grilled peppers and Havarti

Start the evening off with a bang – our recipe for Endive with parma ham, grilled peppers and aged havarti is bound set some high expectations for the rest of the night. The tangy Belgian endive will serve as a perfect vessel for your salty Parma ham, rich Aged Havarti and spicy chili topping. Cheers.

10 mins
2 servings

Heat
Salty

ingredients

1 head belgian endive

8 - 10 slices parma ham

4 pickled grilled peppers (piquillo)

100 g Castello® Castello® Aged Havarti

1 green chili jalapeño

fresh oregano

preparation

1. Remove the base of the endive and carefully separate into spears to create small bowl. In the Endive leaves place slices of Parma ham and thinly sliced grilled peppers.

2. Break the Castello Aged Havarti into coarse bits and sprinkle on top. Finish with thin slices of chili and fresh oregano.